If you soak the lentils before hand for atleast an hour, it will significantly cut down on cooking time. Also rinse the lentils as you would rice to remove any dirt or small stones.

My recommendation is to put the lentils in a pot to boil with your choice of water and/or stock while you prepare the rest. This will use your time more efficiently. Put lentils to boil and stir very occasionally to make sure there's no sticking. For the time being make sure the liquid covers the lentils and you can add more as needed.

While the lentils are boiling, add your choice of cooking fat, (ghee, butter, or oil) to a frying pan and lightly colour the onions and toast the ingredients under the Spices section. Once you have a fragrant smell, add the tomato and garlic. If you like dry chillies, nows the time to add them.

Taste the dhal for salt and pepper, and try one of the lentils, once it starts to soften, you can add the carrots, and when it starts to get really soft, you can add the potatoes. Make sure to stir occasionally.

Add this point the dhal is ready when the potatoes and carrots are soft. Taste for seasoning. Some people lightly mash the lentils to give the dhal more body. You can mash to make the dhal thicker or add more liquid to make it thinner.

You can add any other soft vegetables you have, like French beans, more tomatoes, chillies, or anything you like. Some people garnish with yogurt or sour cream. Some people like it spicy. Make it yours!